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Regional recipes include appetizers, salsas, soups, breads, egg dishes, meat, seafood, desserts, and beverages.
Includes reports, etc., of the Southwest Society of the Archaeological Institutes of America.
Contains monthly column of the Sequoya League.
"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time
Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
A Dark History of Chocolate looks at our long relationship with this ancient ‘food of the Gods’. The book examines the impact of the cocoa bean trade on the economies of Britain and the rest of Europe, as well as its influence on health, cultural and social trends over the centuries. Renowned food historian Emma Kay takes a look behind the façade of chocolate – first as a hot drink and then as a sweet – delving into the murky and mysterious aspects of its phenomenal global growth, from a much-prized hot beverage in pre-Colombian Central America to becoming an integral part of the cultural fabric of modern life. From the seductive corridors of Versailles, serial killers, witchcraft, medicine and war to its manufacturers, the street sellers, criminal gangs, explorers and the arts, chocolate has played a significant role in some of the world’s deadliest and gruesome histories. If you thought chocolate was all Easter bunnies, romance and gratuity, then you only know half the story. This most ancient of foods has a heritage rooted in exploitation, temptation and mystery. With the power to be both life-giving and ruinous.